Preheat deep fryer to 375. Place all the ingredients in a large ziplock baggie and mix up. Toss in chicken livers a few at a time, shaking to coat. Place in a single layer in deep fryer. Fry for five minutes. Toss in a paper towel-lined bowl. May require more than one batch.

You don’t have to soak the chicken livers in milk, but it greatly reduces that strong liver taste.

Liver is very nutritious. It is one of the best sources of iron you can find. The type of iron it contains is called heme iron. Heme iron comes from animal products and it is five times more easily absorbed by your body than non-heme iron.

Liver is also a good source of protein, Vitamin A, B12, riboflavin, folate, panothenic acid, Vitamin C, and selenium, and well as many other vitamins and minerals.

Chicken liversFlourGarlic powderOnion powderSaltPepperMilk

Place flour and spices in a gallon sized ziplock baggie and shake until thoroughly mixed. Drain off blood. Soak in milk overnight. Drain off milk. Coat in flour mixture, by dropping a few at a time into the bag and shaking. Shake off excess coating as you place in deep fryer. Do not stack. Deep fry until done (about 5-8 minutes). Drain on paper towels and salt while hot.

I like to serve it as a finger food or a snack. It is also great for picnics, or as a main dish.